Pan Seared Brined Pork Chops

Preparation

Brining your pork chops for even a few hours lends extra juiciness and imparts flavor throughout. Fennel is a classic (and delicious) combo for pork, but feel free to experiment with other herbs and spices. Juniper and all spice work great, and a dried chili thrown into the mix adds a welcome heat. Serve this with some simple sauteed asparagus or garlicky broccolini made in the 10 inch fry pan. 

BRINE THE PORK

1. Place 2 cups water, the sugar, salt, whole fennel seeds, coriander seeds, peppercorns, garlic and bay leaf in a saucepan. Bring to a simmer and stir to dissolve the sugar and salt. Remove from the heat and stir in ice cubes. Cool completely then transfer to a large ziptop bag and add the pork chops. Let brine in the refrigerator for at least 4 hours and up to overnight. 
2. Remove pork from brine and pat dry. Sprinkle both sides with crushed fennel seed and let stand 30 minutes to come to room temperature. 

COOK THE PORK AND SERVE 

1. Heat a HexClad 12” Hybrid Fry Pan over medium-high. When skillet is hot, swirl in oil and add the pork. Let cook undisturbed until deep golden and a crust has formed, 4 to  5 minutes. Flip and continue to cook until pork registers 120° (adjust heat as needed), about 3 to 5 minutes more. 
2. Reduce heat to medium and push pork chops to the top of the pan. Add in butter, garlic and herbs. Baste the butter mixture over the pork chops continuously until the internal temp registers between 140 and 145°, about 5 minutes more.
3. Remove from heat and let rest 5 minutes. Slice and serve, with basting butter and herbs spooned over the top.